Microbial characterization of cassava (Manihot esculenta Crantz) fermentation Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/n583xx463

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  • Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles responsible for the gari flavor were isolated by gas chromatography employing the head-space analysis technique and tentatively identified by mass spectral analysis. Cassava fermentation involved mainly the lactic acid fermentation. Lactobacillus sp., and to a lesser extent, Streptococcus sp. were responsible for the acid production and gari flavor development during this fermentation. A starter culture that consisted of Lactobacillus plantarum or a combination of L. plantarum, and Streptococcus sp. were suitable for use in gari production. L. acidophilus 3532, a widely used dairy starter culture, was as effective as L. plantarum in producing acid but it contributed a foreign (dairy) flavor to the gari. Yeasts were not found to play a major role in gari production and the molds were detrimental. Potassium sorbate could be used as a mycostat without greatly affecting the acidity development but it had negative influence on the gari flavor production. In addition to lactic acid, the fermented cassava mash contained acetic acid, 2-methyl-propanol-l, 2-methyl-butanol and n-hexanal as the principal flavor volatiles. Gari in the traditionally served form (fermented, palm oil added and heated) contained n-hexanal, hex-2-enal, heptanal, hepta-2, 4-dienal, 1-pentanol, methoxy-ethanol, 2, 5 dimethyl pyrazine, 2-ethyl-3, 5, 6-trimethyl pyrazine and limonene.
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